Five Spice Trout With Carrot Salad Recipes

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MOROCCAN CARROT SALAD



Moroccan Carrot Salad image

Shaved carrots spiced with coriander, cumin, cayenne and cinnamon are tossed with golden raisins and a light lemon dressing.

Provided by Food Network Kitchen

Time 15m

Yield 4-6

Number Of Ingredients 10

1 1/2 pounds carrots
2 1/2 tablespoons freshly squeezed lemon juice
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons golden raisins (or chopped dried apricots)
1/2 teaspoon coriander
1/2 teaspoon cumin
Large pinch of cayenne
Large pinch of cinnamon
Kosher salt
Chopped fresh flat-leaf parsley, for serving

Steps:

  • Peel the carrots and shave them into ribbons with a vegetable peeler. Put in a large bowl. Add the lemon juice, oil, raisins, coriander, cumin, cayenne, cinnamon and 3/4 teaspoon salt and toss to combine. Transfer to a serving platter and sprinkle with chopped parsley.

FIVE SPICE PINEAPPLE CARROT CUPCAKES



Five Spice Pineapple Carrot Cupcakes image

Provided by Janet Johnston

Categories     dessert

Time 45m

Yield 12 cupcakes

Number Of Ingredients 18

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons Chinese five-spice powder
1/2 cup vegetable oil
1/4 cup crushed pineapple
3 large eggs
1 cups sugar
2 teaspoons pure vanilla extract
2 cups shredded carrots (about 3 to 4 medium-sized carrots)
Frosting, recipe follows
Crystallized ginger, as garnish
1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
2 teaspoons Madagascar vanilla extract
2 teaspoons Chinese ground ginger
3 cups powdered sugar

Steps:

  • Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with paper cupcake liners.
  • In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and Chinese five-spice powder.
  • In another large bowl, whisk together the vegetable oil, crushed pineapple, eggs, sugar, vanilla extract and carrots. Then slowly add the flour mixture and beat with an electric hand mixer until just combined, about 2 minutes.
  • Fill the cups 3/4 full with batter. Bake until the cupcakes are set, about 20 to 22 minutes. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks before frosting. Garnish with crystallized ginger.
  • In a large bowl, add the cream cheese, butter, vanilla, and ginger. Blend thee ingredients with an electric hand mixer until a creamy consistency is reached, while slowly adding the powdered sugar.

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